Creamy paprika chicken pancakes

Pancakes are so easy to make and the batter can be made a day ahead, saving you time. Every day life is a rat-race and especially with children so having the ability to whip up a quick, tasty meal that also the kids will love, is an important factor for many parents out there!! All elements can be made ahead to be baked the next day. And the marinara sauce freezes really well! Too lazy to make marinara sauce? The store bought kind works just as well!!
You can prepare the whole dish and leave it in the fridge until the next day. Then simply top it with the sauce & cheese and bake.

Ingredients (Makes 5 large pancakes)
Pancake batter
1 C Flour
1 C Milk
2 Eggs
1/4 Tsp salt
1 Tsp Baking powder
Sift the dry ingredients together. Add the milk and eggs and mix well with a hand held blender.
Heat a little oil in a shallow pan and spray pan with non-stick spray. Pour approximately 1/4 C of the batter into the pan and swirl to coat pan. Cook for about 3 minutes. Turn and cook for a further 30 seconds. Turn out onto a plate and repeat.
For the filling
2 Tbs Olive oil
2 Tbs Butter
2 Chicken breasts, cut into blocks
2 Garlic cloves, chopped
1 Shallot onion, chopped
125g Button mushrooms, sliced
2 Tsp Paprika
1/2 Tsp Red pepper flakes (optional)
Salt
Black pepper
Handful fresh parsley, chopped
50ml Cream
5 Tbs Creme fraiche
2 C grated cheddar cheese (1 Cup is for the topping)
Coat chicken with the paprika. Heat oil & butter in a pan, saute onion garlic for 2 minutes and add chicken. Cook for 2 minutes and add mushrooms, pepper flakes, salt & pepper and cook for 3 minutes. Add the cream and parsley, stir through and simmer for 2 minutes. Set aside.
Marinara Sauce
1 Small yellow onion, finely chopped
2 Garlic cloves, finely chopped
Tsp Dried oregano
1 Can chopped tomato
5 Whole tomatoes, chopped
2 Tbs Brown sugar
1/2 Tsp salt
Black pepper
1/4 Tsp chili flakes
Fresh basil leaves, torn
Saute onion & garlic in a little olive oil until translucent. Add the canned tomato and fresh tomato, brown sugar, oregano, salt, pepper and chilli flakes, and simmer for approximately half hour. Add the basil leaves and stir through. Using your hand held blender, blend until just smooth.

Assemble
Preheat oven to 190 degrees. Butter an ovenproof dish.
Coat half the pancake with 1 Tbs creme fraiche. Spoon filling on top followed by grated cheese. Roll neatly and place into an ovenproof dish. Repeat with the remaining pancakes and filling. Pour half of the marinara sauce over the pancakes. (Freeze the rest for next time!)
Top with the grated cheddar cheese and bake for 15 minutes.

From my kitchen to yours, with love x



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